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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Peanut brittle-crunchy, sweet and salty. Measure everything out ahead of time because once it starts going there's no going back : ) Ingredients:
2 cups granulated sugar |
1 cup light corn syrup |
1/2 cup water |
1/4 tsp salt |
3 cups raw shelled spanish peanuts, skins on |
2 tbsp unsalted butter |
1 tsp vanilla extract |
2 tsp baking soda |
Directions:
1. Heat sugar, syrup, water and salt to a rolling boil in a large, heavy saucepan (3 quarts or larger). Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage. (300- 310 degrees F. I went to 310) Stir in butter and vanilla. Add baking soda and stir rapidly. The baking soda will cause contents to quickly increase in size. Pour onto a very lightly greased or sprayed baking sheet. Spread to approximately 1/4 inch thickness. When cool, break into pieces. Store in an airtight container.
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